This is my 3rd batch of SP, it's fermented dry, and now it has the sulfur/egg smell that mentioned as a possibility in the recipe.
I didn't have this problem with either other batch, the only real difference here is that it fermented A LOT faster than the other two batches, so it caught me a little off guard and I added the second phase of nutrient/energizer and lemon juice at a lower SG than usual.
So, is the batch ruined now that it has the sulfur smell, or can I fix it somehow?
Thanks!
Russ
I didn't have this problem with either other batch, the only real difference here is that it fermented A LOT faster than the other two batches, so it caught me a little off guard and I added the second phase of nutrient/energizer and lemon juice at a lower SG than usual.
So, is the batch ruined now that it has the sulfur smell, or can I fix it somehow?
Thanks!
Russ